A Campbell's Promotion

GOOD FOOD ON A BUDGET 

Every shopper knows how food prices are hurting family budgets. To help, Campbell’s Real Stock has some great family recipes that are quick and easy to prepare, taste great, and best of all come in between $12 and $20 each.  

Campbell’s Real Stock is a great storable pantry ingredient which helps add flavour to budget meals. The following recipes have been designed as a great way of getting added value out of your fridge or larder. Plus we’ve included a budgeting tip and a leftovers suggestion for each of the recipes to make your shopping dollar go even further.
 

STIR FRY BEEF & VEGETABLES 

Here’s a family favourite you can have on the table before the kids have finished watching Shortland Street.
 

PREPARATION 15 minutes    COOKING 10 minutes  SERVES 4   APPROX COST: $18 

Method:

• Heat oil in a wok or large frying pan and stir-fry the steak over a high heat for 2-3 minutes or until browned.  Add the vegetables and stir-fry another 2-3 minutes.

• Combine approx. 2 tbs of Campbell’s Real Stock Beef with the cornflour, oyster sauce and ginger or garlic. Add the stock/cornflour mixture and the remaining stock to the wok and continue to cook for 5 minutes or until the stock has come to the boil and thickened.  Serve with rice, noodles or as desired.

• BUDGETTING TIP: You can cut the cost of this meal by using mixed frozen vegetables. And make your meal go further by serving it with rice.

• LEFTOVER TIP: If you’ve got any leftovers, this one’s easy to turn into a Thai red curry. Just stir-fry with some crushed ginger and garlic, red curry paste, red onion and mushrooms. Add 100mls of coconut milk and simmer for 5-7min. Serve with rice.
   

CHICKEN CURRY HOTPOT 

Indian cuisine is great if you’re on a budget because the ingredients are inexpensive. It’s also warming during the winter months. This is a healthy recipe that will add a bit of Indian spice to your dinner table.

Method:

• Trim the chicken and cut into large bite size pieces.

• Combine chicken, Campbell’s Real Stock Chicken, curry paste, potato and sweet potato in a large heavy based saucepan and bring to the boil.

• Reduce the heat and simmer gently, uncovered, for 30 minutes or until the potatoes and chicken are tender and cooked through.  Serve with naan bread, coriander leaves and some yoghurt, if desired.

• BUDGETTING TIP: This is a great recipe for using up any extra veges you’ve got left over. Throw in some green beans, broccoli, cauliflower or peas to fill out the meal. You can also bulk up this meal by adding more of the economical ingredients - such as the potatoes, kumara or even lentils. If you’re ok with a knife, buy your chicken thighs from the butchery with skin on and bone in – they’re much cheaper and it’s not hard to learn how to dice them up yourself. And finally go for powdered curry spices rather than ready made sauces - they last for up to a year so make great store cupboard ingredients.

• LEFTOVER TIP: This one’s easy to turn into yummy samosas. Just heat your oven to 220C and oil up a baking sheet. Cut 10cm circles of pastry. Place 1 Tbsp leftover filling in centre of each circle, and fold over, just like a turnover. Brush inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork. Place samosas on oiled baking sheet. Brush tops with oil. Bake 10 mins in hot oven 220C, then reduce heat to 180C and bake for 5 mins or more following instructions for your brand of pastry. Turn samosas over when you reduce oven temp. Serve asap.
   

Method:

• Heat oil in a large saucepan and cook steak for 3 - 4 minutes or until browned.

• Add onion and carrot and cook for 2 minutes. Add potatoes and Campbell’s Real Stock Beef, cover and bring to the boil. Reduce heat and simmer for 15 minutes, stirring occasionally.

• Add green beans, cannellini beans and corn and cook a further 5 minutes.

• Serve with fresh crusty bread.

• BUDGETTING TIP: Fill out your soup with lentils, or completely substitute lentils for the red meat (they’re a great source of protein).

• LEFTOVER TIP: When you’re at the supermarket buy double of everything in this recipe and you can use the extra food to make a wonderful beef casserole. Simply brown the meat with oil in a heavy-based pan. Transfer to a casserole dish. Gently fry onions and garlic for 2-3 minutes in the same pan. Sprinkle over flour and stir well until the onions and garlic are well coated. Gradually pour in 3-4 cups of Campbell’s Real Stock Beef and bring to the boil, stirring well, to make a smooth sauce. Season to taste. Add diced vegetables and thyme and pour the sauce over the beef and vegetables. Cover and cook in a pre-heated 160°C oven for 1½ to 2 hours or until very tender.

Method:

• Place the capsicum and tomatoes into a large baking dish lined with baking paper.  Place the onion and garlic in amongst the capsicum and tomatoes.

• Sprinkle with salt and pepper and pour over the oil massaging it into all the ingredients. Bake at 200°C for 45 minutes or until capsicum is well roasted, turning once or twice.

• Place capsicum into a plastic bag, seal and let stand for 5 minutes. Remove skin from the capsicum and place capsicum flesh into a food processor or blender, along with the tomatoes and all their juices. Squeeze out the garlic from its skin and add basil leaves and then process to a fine puree.

• Transfer capsicum mixture into a medium sized saucepan along with the Campbell’s Real Stock Vegetable. Bring to the simmer and cook until hot.

• Pour soup into bowls, top with chopped olives and a drizzling of extra virgin olive oil and serve with savoury zucchini muffins.

• BUDGETTING TIP: This is an incredibly cheap meal to put together. But it can be even cheaper if you grow the tomatoes, capsicum and basil yourself. Check out your local garden shop for help on how to do this.

• LEFTOVER TIP: If you’ve got any soup left over, drain some of the juice and toss in some chopped zucchini and a couple more tomatoes. Sautée the ingredients and serve with cooked spaghetti for a delicious ratatouille.

Method:

• Heat oil in a large frying pan over high heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes or until onions are soft.

• Add tomatoes and Campbell’s Real Stock Vegetable and bring to the boil. Reduce heat to medium, simmer for 15-20 minutes or until sauce thickens.

• Meanwhile, cook the pasta according to packet directions. Drain, then return to saucepan.

• Add tomato sauce and toss gently over low heat until well combined. Stir in basil leaves.

• Serve with freshly shaved parmesan cheese.

• BUGETTING TIP: Substitute canned tomatoes for fresh ones – they’ll cut the cost of this recipe and it will taste better too.

• LEFTOVER TIP: Buy some spinach (enough for 4 cups), carrots (1 cup thinly sliced), 2 packages prepared cheese filled tortellini and extra tomatoes when you’re at the supermarket and you can turn the basics of this recipe into a scrumptious tortellini soup. Heat 8 cups of Campbell’s Real Stock Chicken and add both the carrots and the pasta. Cook for about 10 minutes or until the pasta is cooked. Add the spinach. Serve hot, topped with grated cheese. Garnish with fresh basil leaves.